Summer Maftoul Salad with Homegrown Strawberries, Heritage Tomatoes, Garden Herbs & Golden Lemon Strawberry Top Dressing

There is something deeply satisfying about stepping outside at Shortcake Cottage and gathering a meal ingredient by ingredient, still warm from the sun and carrying the scent of the garden with it.

This salad feels like summer in its gentlest form. Sweet homegrown strawberries picked at their peak, heritage tomatoes in all their imperfect beauty, handfuls of soft herbs gathered as I wander between beds, and golden lemons transformed into a dressing that catches every drop of sunshine on the plate.

Growing food here has taught me to slow down and notice the quiet abundance of each season. The first strawberry of summer is never hurried. Tomatoes are left to ripen until they almost split. Herbs are brushed between fingertips simply because they smell beautiful. It reminds me that some of the best meals are not complicated they begin with stepping into the garden and seeing what is ready.

This Summer Maftoul Salad is exactly that. Nutty grains, jewel-like fruit, fragrant herbs and a bright, glossy dressing made with strawberries and golden lemon that feels as though summer itself has been poured over the top.

A recipe for long tables, warm evenings and eating outside until the light disappears.

Picked, scattered, dressed and shared.

Summer maftoul with homegrown strawberries, sun-ripened tomatoes and herbs from Shortcake Cottage proof that the most beautiful meals rarely need much at all.

The kind of summer cooking I love most begins long before the kitchen.

A handful of strawberries still warm from the garden, heritage tomatoes in every shape and colour, herbs gathered absentmindedly as I wander and something simple made beautiful.

Quiet abundance on a plate.

summer salad, giant couscous, heritage tomatoes, strawberries, homegrown summer recipes, easy recipes, 20 minute meals, no cook

Yield: 4 as a Side

Author: Suze Morrison

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Summer Maftoul Salad with Homegrown Strawberries, Heritage Tomatoes, Garden Herbs & Golden Lemon Strawberry Top Dressing

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

There is something deeply satisfying about stepping outside at Shortcake Cottage and gathering a meal ingredient by ingredient, still warm from the sun and carrying the scent of the garden with it.

This salad feels like summer in its gentlest form. Sweet homegrown strawberries picked at their peak, heritage tomatoes in all their imperfect beauty, handfuls of soft herbs gathered as I wander between beds, and golden lemons transformed into a dressing that catches every drop of sunshine on the plate.

Growing food here has taught me to slow down and notice the quiet abundance of each season. The first strawberry of summer is never hurried. Tomatoes are left to ripen until they almost split. Herbs are brushed between fingertips simply because they smell beautiful. It reminds me that some of the best meals are not complicated they begin with stepping into the garden and seeing what is ready.

This Summer Maftoul Salad is exactly that. Nutty grains, jewel-like fruit, fragrant herbs and a bright, glossy dressing made with strawberries and golden lemon that feels as though summer itself has been poured over the top.

A recipe for long tables, warm evenings and eating outside until the light disappears.

Ingredients

For the Salad

• 220g Maftoul (Palestinian giant couscous)
• 500ml vegetable stock
• 250g heritage tomatoes, torn and sliced into mixed shapes
• 180g homegrown strawberries, halved or quartered depending on size
• Large handful fresh flat-leaf parsley, finely chopped
• Small handful mint leaves, torn
• Small handful lemon balm leaves, finely shredded
• 1 red onion, sliced
• Extra virgin olive oil
• Flaky sea salt
• Freshly cracked black pepper

For the Golden Dressing

• 5 tbsp extra virgin olive oil
• 1 tbsp preserved lemon, very finely chopped
• 1 tsp runny honey
• 1 tsp strawberry tops syrup
• Finely grated zest of ½ unwaxed lemon
• 1 tsp wholegrain mustard
• Small pinch crushed coriander seed
• Tiny pinch chilli flakes
• Sea salt and black pepper

For the Strawberry Top Syrup

• 100g Sugar
• 100ml Water
• Large Handful Strawberry tops
• 50ml White Balsamic Vinegar

Instructions

1. Add the Maftoul to a dry pan and toast for 2–3 minutes until lightly nutty and fragrant. Pour in the stock, bring to a simmer, cover and cook for 10–12 minutes until tender but still with a little bite. Drain if needed and spread onto a tray to cool.
2. Make the Strawberry top Syrup by add the sugar and water to a small pan and dissolving over a low heat. Simmer for 1 minute then remove and add the strawberry tops. Steep for 30 minutes, strain and add the white balsamic vinegar. Store in the fridge.
3. Whisk together all dressing ingredients until glossy and lightly emulsified. Taste it should feel bright, savoury and citrussy with just a quiet sweetness from the honey and strawberries.
4. Add the cooled Maftoul to a large bowl. Fold through the onion, parsley, mint and lemon balm.
5. Arrange over the heritage tomatoes and strawberries so they stay distinct and keep their shape. Spoon over most of the dressing and turn gently.
6. Transfer to a serving platter and finish with the remaining dressing, a final crack of black pepper and a few whole mint and lemon balm leaves.

https://gourmetglow.co.uk/recipes/summer-maftoul-salad

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